Sous Chef Job at Kyle G's Prime Seafood and Steaks (Port St. Lucie)

Job Description

The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food, proper food safety and sanitation procedures, and profitability. The Sous Chef contributes to building top-line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job.

Job Responsibility

Maintain professional demeanor, vocabulary, dress, and self presentation
Coaching and counseling employees in conjunction with the Chef de Cuisine
Ensuring that the operational basics and standards are adhered to with total commitment and passion by providing direction and guidance to all back of the house associates: line checks, testing, training, recipe adherence, expo management, cook times, etc.
Directing and checking the progress of the prep staff, checking for quality and consistency on food preparation
Working side-by-side with line cooks daily
Supervising the set-up and food production areas within the kitchen to maximize productivity and minimize waste
Balancing product inventory from the previous day of business and placing food and supply orders
Enforcing safety and sanitary practices and maintenance for the Kitchen
Ensuring compliance with operational standards, company policies, federal/state/local laws, and ordinances
ensures all health inspections meet required state standards
Checking all culinary equipment and setting them up for daily use. Keeping the kitchen, dish, and storage areas clean and organized
Driving our high-quality employee standards by maintaining fully staffed restaurants, fostering an inclusive environment, developing and promoting our team members and holding the team accountable in a constructive and supportive way
Taking pride in presenting quality food by ensuring that all menu items are made according to recipe and the presentation is at our high standards
Living our Principles & Promises that people are inherently good and seek a sense of belonging and significance. Being a role model and fostering a passionate culture within the restaurant

Requirements

Culinary certificate preferred
2 years of kitchen experience working in polished casual/fine dining restaurants
Current Food Manager Certification, and demonstrated knowledge in sanitation
Availability to work a flexible schedule (days, nights, weekends, and holidays)
Availability to work a flexible schedule (open, mid, close)
Minimum 21 years of age with legal authorization to work in the United States
Proficiency in leading a team of 25 or more
Proven track record of developing team members
Ability to prioritize tasks, and deliver results
Able to speak with candor and respect
Proficiency in all stations
Min 2 years with managing orders, invoices, and inventory processes
Must be a coach, teacher and leader

What we offer

Career Growth. We believe in developing people!
Weekly Pay starts at $65,000 plus performance bonuses
Paid Vacation Days
Paid Sick Days
Paid Maternity & Paternity Leave
Health & Wellness benefits. We offer health (medical, dental and vision) insurance options for eligible team members
Meal comp benefits
College 529 Savings Plan
401(k) Retirement Plan
Tuition Reimbursement Plan

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